I’ll be the first to admit that I don’t really like to follow recipes when it comes to cooking, just look at some of my other recipes. I find that my best dishes usually come when I toss things I enjoy into a pan and hope for the best. This soup falls into that category.
My entire apartment smelled wonderful for hours after my first batch of soup a few weeks ago. I knew a soup would be the perfect way to use my leftover collard greens and chicken. It was so perfect in fact, that I got it right on the first try.
I had it in the pot and The Workout Bud (my fiance!!! ah!) stopped by. I served him up a bowl without even trying it first to make sure the seasoning was right. A giant smile crossed his face and he said it was delicious – no need for extra seasoning or anything.
After one bite myself, I couldn’t have agreed more. Luckily, I made a big pot, so I added the leftovers to freezer bags and enjoyed this soup a few more times.
What I love about it is that it’s super simple. Just a few ingredients. It’s sweet and savory and a perfect soup for a cold winter day. It’s my new go-to!
BUTTERNUT SQUASH + COLLARD GREEN + CHICKEN SOUP
- 1 cup butternut squash, diced in small cubes
- 1-2 cups sliced collard greens
- 1 1/2 cup shredded roasted chicken
- 1/2 cup onion, chopped
- 1/2 cup carrots, chopped
- 1 tablespoon coconut oil
- 1-2 teaspoons garlic
- 1-2 cups chicken broth, bone broth, or veggie broth
- 1 tablespoon cinnamon
- salt + pepper to taste
- Purchase roasted shredded chicken, bake chicken breast, or roast a whole chicken yourself! Shred chicken and set aside.
- Heat coconut oil in pot over medium heat, add chopped onion and carrot. Cook for a few minutes until soft. Add garlic and cook 1-2 minutes.
- Add chopped butternut squash to pan and stir. At this point, season with salt, pepper, and the cinnamon. Add about 1/2 cup of broth to the pot, enough to cover the squash cubes. Over with lid and let squash steam for a few minutes. * you might need to add a little more broth, so check squash every few minutes.
- Once the squash is al dente, add shredded chicken, collard greens, and the rest of the broth. The amount of broth depends on how brothy…is that a word, you like your soup.
- Let soup come to a boil, then simmer for 5-10 minutes, or until the squash is soft.
- Add any additional seasoning, as needed to taste.
Quick report on the detox: my first 2 days of fasting went so well! I ended up having a little food on Monday night, because the manner of women came (first time it’s come 2 months IN.A.ROW. in over a year). So far, things are going so well! I was super glad to not be sick the first two days. It’s just a reminder that the body is healing.
What’s your go-to winter soup?
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